Now, when we say mud pie we’re not talking about the ones your kids are making outside after a rainy day. These mud pie recipes are pure chocolate heaven!
My boyfriend adored this recipe from The Girl Inspired! Did I mention we love chocolate? It’s great for any summer months!
½ package of Oreo cookies
¼ cup of Kelapo Ghee (melted)
4 ounces of chocolate chips
2 tablespoons of Kelapo Coconut Oil
2/3 cup of heavy whipping cream
1 pint of coffee ice cream
Almonds (toasted and chopped)
Begin by preheating your oven to 350 degrees. Then place the Oreos in a food processor and blend until they’re completely broken. Once they’ve become crumbs, add in the melted Kelapo Ghee and blend once more. Scoop the crunched Oreos into a pie plate and press it down. Pop the pie crust in the oven for about 12 to 15 minutes. To make the chocolate ganache, simply heat up the heavy cream in a pot on the stove and add in the Kelapo Coconut Oil. Once completely heated up, pour inside the bowl of the chocolate chips and whisk until chocolate has melted and become smooth. Pour the layer of ganache over the pie crush and place in the freezer for a good 20 minutes. Take out the pint of ice cream to make sure it is softened but is not melted. Mound the ice cream into the pie crust and spread into a domed pie shape. Place the pie in the freezer for at least an hour. Once it’s ready to serve, drizzle the chocolate ganache You can toast the almond on a skillet for about 5 minutes or until they’ve turned brown and are toasty. Once the almonds are toasted, chop them up and drizzle them on top of the pie. Add whipped cream on the edges if you’re like, but I did not find it necessary! A cherry on top will suffice.